I don't know about you, but I am definitely not ready for winter! It has snowed twice so far here in Anchorage, but thankfully it's melted away both times. Well, almost completely away. Our back deck still has about an inch of snow to go, but I'm thinking it will disappear as the week goes on, at least one can hope! I had two sweet potatoes sitting on my counter and typically I take them to work for lunch but I wanted something different. Something hearty and warm. Something delicious! My faithful search engine found exactly what I was looking for, Sweet Potato Chili! Although the original recipe called for strictly black beans I of course changed things up and wouldn't of had this any other way!
Sweet Potato & Bean Chili
adapted from www.eatingwell.com
2 tablespoons olive oil
2 medium-large sweet potatoes, peeled and diced
1 large onion, diced
4 cloves of garlic, minced
1-1/2 tablespoons chili powder
4 teaspoons ground cumin
1/4 teaspoon salt
1 cup chicken broth (substitute with water if desired)
1-1/2 cups water
1-15oz. can black beans, drained and rinsed
1-15oz. can red kidney beans, drained and rinsed
1 can of sweet corn (optional, but does help bulk it up)
2-15oz cans diced tomatoes
4 teaspoons lime juice
1/2 cup chopped fresh cilantro (optional, I used dried)
In large pot heat oil over medium heat. Add sweet potato and onion too cook, stirring often, until onions are soft. Add garlic, chili powder, cumin and salt, and cook stirring constantly for 30 seconds. Add water and stock and bring to a simmer. Cover, reduce heat and maintain a gentle simmer until sweet potatoes are tender, about 10 minutes.
Add beans, tomatoes, corn and lime juice; increase to high heat and return to a simmer, stirring often. Reduce heat and let simmer until thickened. Remove from heat and stir in cilantro if desired.